Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz All-purpose flour

  2. 3/4 cup 46g / 1.6oz Whole-wheat flour

  3. 1 1/2 teaspoons 7 1/2ml Baking powder

  4. 1/2 teaspoon 2 1/2ml Baking soda

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 cup 55g / 1.9oz Unsweetened cocoa powder

  7. 3/4 cup 177ml Buttermilk

  8. 1/4 cup 59ml Vegetable oil

  9. 1 teaspoon 5ml Vanilla extract

  10. 2 teaspoons 10ml Eggs (large)

  11. (or equivalent egg substitute)

  12. 1/2 cup 99g / 3 1/2oz Sugar

  13. 1/2 cup 80g / 2.8oz Light brown sugar - (packed)

  14. Chocolate Frosting

  15. 1/3 cup 36g / 1 1/3oz Unsweetened cocoa powder

  16. 1/4 cup 27g / 1oz Semi-sweet chocolate chips

  17. (dairy-free if preferred)

  18. 1 tablespoon 15ml Dark corn syrup

  19. 1/2 teaspoon 2 1/2ml Vanilla extract

  20. 1 cup 198g / 7oz Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Line 12 muffin cups with paper baking liners or coat with cooking spray.

  2. In medium bowl, combine both flours, baking powder, baking soda and salt. Sift in cocoa and whisk to blend. In 2-cup measure, combine buttermilk, oil and vanilla. Set aside.

  3. In large mixing bowl, combine eggs and both sugars. Beat with electric mixer at high speed until pale and thickened, 3 to 5 minutes. With rubber spatula, alternately fold in flour mixture and buttermilk mixture, making 3 additions flour mixture and 2 additions buttermilk mixture. Spoon batter into prepared muffin cups. (Cups will be quite full.)

  4. Bake cupcakes until tops spring back when touched lightly, 20 minutes. Loosen edges and turn cupcakes onto rack. Cool completely.

  5. Meanwhile, make Frosting: In medium bowl, combine cocoa, chocolate chips and corn syrup. Add 1/4 cup boiling water and stir until chocolate has melted and mixture is smooth. Stir in vanilla. Cover with plastic wrap and refrigerate until chilled, at least 1 hour.

  6. Using an electric mixer, gradually beat confectioners' sugar into cocoa mixture. Beat slowly at first then gradually increase speed until frosting is smooth and creamy.

  7. Spread frosting over tops of cupcakes. Let stand until frosting has set, about 30 minutes before storing.

  8. This recipe yields 12 cupcakes.

  9. Per Cupcake: 242 Cal; 5g Prot; 8g Total Fat (2 Sat. Fat); 43g Carb.; 36mg Chol; 176mg Sod.; 3g Fiber.

  10. Bake Sale Tip: To make spotted cupcakes, ice them with your favorite vanilla frosting then use our chocolate frosting to make the spots.

  11. Description:

  12. "These fudgy cupcakes are low in fat and are enhanced with whole wheat flour."


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